Baked Lemon Pasta Recipe #378608
From Pioneer Woman - Can't wait to try!!
by Redsie
40 min | 10 min prep
SERVES 4
- 1 lb thin spaghetti
- 1/4 cup butter
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 lemon, juice of
- 1 lemon, zest of
- 2 cups sour cream
- 1/2 teaspoon kosher salt, more to taste if desired
- plenty of grated parmesan cheese
- flat leaf parsley, chopped
- extra lemon juice
- Preheat oven to 375 degrees. Cook spaghetti until al dente.
- In a skillet, melt butter with olive oil over LOW HEAT.
- When butter is melted, add minced garlic.
- Squeeze lemon juice into the pan. Turn off heat.
- Add sour cream and stir mixture together. Add lemon zest and salt. Taste, then add more salt if necessary.
- Pour mixture over drained spaghetti and stir together, then pour spaghetti into an oven safe dish.
- Bake, covered, for 15 minutes. Then remove foil and bake for an additional 7 to 10 minutes. (Don’t bake too long or the pasta will dry out.).
- When you remove it from the oven, squeeze a little more lemon juice over the top.
- Top generously with Parmesan cheese, then chopped parsley.
- Give it a final squeeze of lemon juice at the end.
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5 stars